Frontier’s GoWild Pass: Too Good to Be True, or a Power Move for the Right Traveler?

Every few months, the internet loses its collective mind over a travel deal that sounds illegal, immoral, or at least wildly irresponsible. Frontier’s GoWild Pass is one of those deals.

Unlimited flights for a flat annual price?
No blackout dates?
Just book and go?

Yeah. I had the same reaction. So let’s slow down, read the fine print, and figure out who this pass is actually for, who should run screaming, and why this is about to become a recurring series here.

This is the genesis post. The “wait, should I actually do this?” moment.

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What Is the GoWild Pass?

The GoWild Pass is an all-you-can-fly subscription from Frontier Airlines that lets you book unlimited Frontier flights during an active pass window.

You pay one upfront price (usually promoted as “from $599–$999” depending on timing), and then:

• You pay $0 base fare for flights

• You still pay taxes and fees (usually $15–$30 per segment)

• You book close to departure (more on that in a second)

• You fly as much as you want, where Frontier flies

On paper: chaos.
In practice: a very specific tool for a very specific type of traveler.

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The Big Catch (Because Of Course There Is One)

Let’s get this out of the way early. The GoWild Pass is not unlimited freedom in the romantic, barefoot, Eat Pray Love sense.

1. Booking Windows Are Tight

• Domestic flights: Bookable starting the day before departure

• International flights: Bookable starting 10 days before departure

If you need to lock plans weeks out, this is already not your thing.

2. Seat Availability Is Not Guaranteed

GoWild seats are capacity-controlled. If the flight is full or nearly full, you’re out of luck. This pass rewards:

• Flexibility

• Off-peak travel

• Mild emotional detachment

3. You Still Pay Fees (Every Time)

You’ll pay:

• Taxes

• Airport fees

• Segment fees

Most flights land in the $15–$30 range per leg, which is still cheap—but not free.

4. Bags Are Not Included

Frontier gonna Frontier.

• Personal item: Free (small backpack only)

• Carry-on: Extra

• Checked bag: Extra

• Breathing near the gate agent: Possibly extra

This pass demands minimalist energy.

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Who the GoWild Pass Is Perfect For

This is where things get interesting.

✅ Digital Nomads & Remote Workers

If you can:

• Work from anywhere

• Fly midweek

• Decide tomorrow that Phoenix sounds right

This pass can absolutely cook.

✅ Flexible Creators, Freelancers & Hustlers

If you treat travel like:

• A tool

• A content engine

• A way to say “yes” more often

Then this becomes less of a gamble and more of a lever.

✅ People Living Near Frontier Hubs

Cities like:

• Denver

• Orlando

• Las Vegas

• Phoenix

• Dallas

• Atlanta

If Frontier flies a lot from your home airport, your odds improve dramatically.

✅ Carry-On Minimalists

If you can travel with:

• One backpack

• No shame

• A ruthless edit of your wardrobe

You’re already winning.

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Who This Will Absolutely Not Work For

Let’s save some relationships and credit scores.

❌ Families With Fixed Schedules

School calendars do not care about booking windows.

❌ Business Travelers With Meetings

If missing a flight means missing a deal, don’t play this game.

❌ People Who Hate Uncertainty

If you need:

• Assigned seats

• Predictability

• Emotional stability

This pass will stress you out.

❌ Overpackers

If you bring:

• “Just in case” shoes

• Multiple jackets

• Hair tools with opinions

Frontier will nickel-and-dime you into oblivion.

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The Real Strategy (This Is Where People Mess Up)

The GoWild Pass is not about replacing normal travel.

It’s about:

• Opportunistic trips

• Spontaneous runs

• Stacking value on top of flexibility you already have

Used poorly, it’s a regret machine.
Used well, it’s borderline unfair.

Think:

• Last-minute food festivals

• Quick city hops

• Content runs

• One-way adventures with optional returns

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The Hidden Costs You Should Actually Budget For

Even if flights are cheap, plan for:

• Bags (if needed)

• Seat selection (if you care)

• Backup lodging

• Backup flights if availability disappears

This pass rewards people who plan systems, not itineraries.

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Is the GoWild Pass “Too Good to Be True”?

No.

But it is misunderstood.

This isn’t a vacation pass.
It’s a mobility tool.

And like any tool, it works best when:

• You know its limits

• You lean into its strengths

• You don’t force it to be something it’s not

This pass doesn’t care if you’re ready.

But if you are?
It can change how you move through the country.

Stay tuned.

Breakfast Pizza Is Still a Power Move

Some recipes age poorly. Others just wait patiently for the internet to catch up.

Breakfast pizza with eggs falls firmly into the second category.

Long before breakfast-for-dinner became a personality trait and before brunch menus got bloated with gimmicks, this idea already understood the assignment: carbs, fat, protein, heat. No performative wellness. No apologies.

If you missed it the first time around, it’s worth revisiting →
https://see-sip-taste-hear.blogspot.com/2010/06/whats-for-breakfast-pizza-eggs.html

Why Breakfast Pizza Still Works in 2026

Let’s be honest. Breakfast culture hasn’t gotten simpler.

We’ve added:

• Protein powders

• Bowls pretending to be meals

• A lot of rules for the first thing you eat

Breakfast pizza ignores all of that.

It works because:

• Dough replaces toast

• Eggs replace sauce or sit right on top of it

• Cheese does what cheese always does: holds the whole thing together

It’s familiar food, rearranged just enough to feel intentional.

Eggs Make It Legit

Eggs are the quiet authority here.

They:

• Add protein without heaviness

• Make pizza feel appropriate before noon

• Turn leftovers into something deliberate

Once eggs are involved, breakfast pizza stops feeling like rebellion and starts feeling like strategy.

This is exactly why egg-based breakfasts continue to dominate search interest year after year — they’re flexible, filling, and endlessly adaptable to what’s already in the fridge.

Breakfast Pizza Is Anti-Optimization (In a Good Way)

What makes this dish resonate now is the same thing that made it work back then: it doesn’t try to optimize your life.

It just feeds you.

In a moment where people are tired of food doubling as self-improvement, breakfast pizza feels refreshingly honest. It doesn’t ask what your goals are. It asks if you’re hungry.

And then it answers.

Why Bread Is Back (And No One’s Apologizing Anymore)

Bread is having a moment again, and not in a nostalgic, sourdough-starter-named-like-a-pet way. This time, it’s simpler, quieter, and way more practical.

Search interest for bread spikes every winter because when it’s cold, dark, and everyone’s a little tired of pretending they’re optimized, carbs start to feel like a rational decision.

Bread Isn’t “Back.” It Never Left.

What has changed is how people are talking about it.

• No moral panic
• No low-carb guilt spiral
• No need to justify it with a fitness tracker

Bread is showing up as food again. Not a personality trait. Not a cheat day. Just… bread.

According to Google Trends, searches for bread-related terms reliably rise during colder months, especially January and February, when comfort food searches peak and fresh-produce enthusiasm quietly takes a nap.

👉 https://trends.google.com/trends/explore?q=bread

Winter Wants Starch. Don’t Fight the Season.

Cold weather shifts how people eat. Heavier meals. More soups. More roasting. Less crunch, more chew.

Bread fits perfectly into that ecosystem:

• Bread + soup
• Bread + eggs
• Bread + whatever survived the fridge

It’s a delivery system. A buffer. A way to make simple food feel complete.

Even mainstream food media has stopped pretending bread is controversial. Publications like The New York Times have leaned back into baking and bread culture as comfort-driven, practical cooking—not performative wellness.

👉 https://www.nytimes.com/2020/04/06/dining/bread-baking-quarantine.html

Different moment, same truth: when things feel unstable, people bake and buy bread.

This Isn’t Artisan Theater. It’s Useful Bread.

What’s trending now isn’t fussy.

It’s:

• Sandwich loaves
• Toast bread
• Bread that doesn’t require a weekend retreat

Bon Appétit has even framed the shift as a move toward functional baking—bread that supports daily meals instead of dominating your identity.

👉 https://www.bonappetit.com/story/why-bread-baking-is-back

This version of bread culture is calmer. Less flex. More sustenance.

Bread Feels Safe Right Now

And that matters.

Food trends always mirror emotional weather. Bread feels grounding. Familiar. Reliable. It doesn’t ask questions or judge your choices.

In winter, especially, bread says:No macros. No apology. Just toast.

The Real Reason Bread Wins

Bread works because it:

• Makes meals feel intentional
• Turns leftovers into something worth eating
• Plays well with butter, soup, cheese, and eggs

It’s not a trend chasing attention. It’s a staple reclaiming its seat at the table.

And honestly? Good for it.

Want content like this working for you instead of just feeding your late-night scroll habit?

I help brands, creators, and food-adjacent businesses turn lived experience into content that actually gets read, shared, and trusted.

If you want writing, strategy, or content systems that don’t sound like they were generated in a beige conference room, let’s talk.

👉 Work with me:

http://see-sip-taste-hear.blogspot.com/p/work-with-collie.html?m=1

Four-Ingredient Garlic Chili Oil

This is garlic chili oil in its purest form.
No sesame. No sugar. No star anise doing jazz hands in the background.

Just heat, fat, salt, and garlic doing exactly what they were put on this earth to do:
make everything better.

This is the version you make when you want maximum payoff with minimum thinking. The kind of condiment that lives permanently on your counter and quietly ruins restaurant food for you.

Once you make it, you’ll understand. And you’ll never go back.

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Why This Version Works

• Fewer ingredients = louder flavors

• Garlic stays front and center, like it should

• You control the heat without distractions

• It goes on everything without clashing

This is not polite chili oil.
This is the kind that leans in close and whispers, “Trust me.”

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The Recipe

Ingredients (That’s It)

• 1 cup neutral oil
  (avocado, grapeseed, peanut—olive oil sits this one out)

• ¾ cup thinly sliced garlic
  Yes. That much. Be brave.

• ¼ cup red pepper flakes
  More if you’re spicy-curious, less if you’re lying to yourself

• 1 tsp kosher salt

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Step 1: Start Cold. Stay Calm.

Add the oil and garlic to a cold saucepan.

This is non-negotiable. Starting cold lets the garlic slowly infuse the oil instead of burning and ruining your mood.

Set heat to low and let it gently simmer for 20–25 minutes, stirring occasionally.

You’re looking for:

• Soft bubbling

• Pale golden garlic

• A smell that makes you hover over the stove like a creep

If the garlic starts browning fast, your heat is too high. Turn it down. We’re seducing, not searing.

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Step 2: Chili & Salt, Standing By

While the garlic does its slow magic, add to a heatproof bowl:

• Red pepper flakes

• Salt

That’s it. No backup dancers.

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Step 3: The Pour (Respectfully)

When the garlic is light golden, remove the pan from heat.

Let it cool for about 60 seconds—hot enough to bloom the chili, not so hot it scorches it.

Carefully pour the garlic and oil over the chili flakes and salt.

You should hear a confident sizzle. Not silence. Not screaming. Confidence.

Stir gently and admire the color. This is liquid gold with intent.

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Step 4: Cool, Jar, Guard

Let the oil cool completely. Transfer to a clean jar.

• Fridge: up to 1 month

• Room temp: 1–2 weeks (use clean utensils, live wisely)

Spoiler: it will not last that long.

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How to Use It (You Already Know)

• Eggs: all forms, no exceptions

• Rice & noodles

• Toast with a little butter (don’t act surprised)

• Vegetables that need motivation

• Meat, tofu, leftovers, regret

Also acceptable:
Standing at the counter with a spoon, questioning your life choices.

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Final Thoughts

This is the garlic chili oil you make when you want results, not applause.
No frills. No filler. Just flavor stacked on flavor.

It’s proof that when the ingredients are right, you don’t need to say much.
Same energy you bring to a room, honestly.

Wednesday Winter Energy: Comfort Snacks, Cold Air, Zero Regrets

Midweek in winter hits different.

The light’s low, the air’s sharp, and suddenly all food decisions should be warm, comforting, and a little indulgent. This is the season where snacks matter more. Calories become emotional support. Drinks are hot. Lines are forgiven—if the payoff’s right.

Winter is also when travel slows just enough to notice details:
steam rolling off a cup, greasy paper wrappers keeping your hands alive, that first bite that shuts everyone up for a second. You know the one.

This is the vibe we love chasing on Snackin’ & Travelin’—
real food, real places, seasonal cravings, no performative nonsense. Whether we’re ducking into a local joint in Colorado or warming up abroad, winter food tells you exactly where you are and who it’s for.

What We’re Leaning Into This Season

• Comfort-first snacks and meals

• Coffee rituals that border on obsession

• Cold-weather travel intel (what’s worth it, what’s not)

• Food that feels earned after being outside too long

If your Wednesday needs a little warmth and a lot more flavor, you’re in good company.

👉 Subscribe for seasonal food hunts, travel snacks, and honest takes:
https://www.youtube.com/@snackintravelin

Winter won’t last forever.
Eat like it counts while it’s here.

Last Week on See Sip Taste Hear

Street tacos, sugar highs, soup season, and a little light cultural commentary—just the way we like it.

If you missed anything last week on See Sip Taste Hear, don’t worry. I’ve gathered the greatest hits so you can binge responsibly (or irresponsibly, I’m not your dad).

Here’s what went down 👇

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🌮 Taco Tuesday: Hunting the Best Street Tacos

Street tacos are the purest form of joy: fast, messy, cheap, and unforgettable. We went taco hunting and found the kind of spots that don’t need branding because the food does all the talking.
👉 https://see-sip-taste-hear.blogspot.com/2026/01/taco-tuesday-hunting-best-street-tacos.html

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🤝 Work With Me (Yes, This Me)

A little transparency never hurt anyone. This post lays out what I actually do, how I work with brands, and why collaboration should feel human—not like a LinkedIn hostage situation.
👉 https://see-sip-taste-hear.blogspot.com/2026/01/work-with-me-yes-this-me.html

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🍩 First Time at Voodoo Doughnut

Late-night sugar, neon lights, and doughnuts that are more concept than pastry. Was it worth it? Yes. Was it chaotic? Also yes.
👉 https://see-sip-taste-hear.blogspot.com/2026/01/first-time-at-voodoo-doughnut.html

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🍲 Soup Is Trending Right Now (And Honestly… Good)

The internet has decided soup is hot again. Creamy, brothy, nostalgic bowls of comfort are having a moment—and frankly, it’s about time.
👉 https://see-sip-taste-hear.blogspot.com/2026/01/soup-is-trending-right-nowand-honestly.html

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🎥 Snackin’ & Travelin’: Come Hungry, Leave Happy

This is what happens when food curiosity meets travel energy. Snacks were consumed. Opinions were formed. Elastic waistbands were appreciated.
👉 https://see-sip-taste-hear.blogspot.com/2026/01/snackin-travelin-come-hungry-leave.html

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🔮 If There’s One Thing More Predictable…

A short reflection on trends, cycles, and how the internet always finds a way to be exactly the same while pretending it’s brand new.
👉 https://see-sip-taste-hear.blogspot.com/2026/01/if-theres-one-thing-more-predictable.html

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🪑 The New Third Place: Where People Actually Go Now

Bars aren’t it. Malls are dead. Churches… not for everyone. So where do people hang out now? This one dives into the modern “third place” and why it matters.
👉 https://see-sip-taste-hear.blogspot.com/2026/01/the-new-third-place-where-people.html

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🧋 Why Boba Is Everywhere Right Now (And Not Going Anywhere)

Boba isn’t a fad—it’s a full-blown cultural takeover. From origin story to Gen Z obsession, this one breaks down why those fat straws aren’t disappearing anytime soon.
👉 https://see-sip-taste-hear.blogspot.com/2026/01/why-boba-is-everywhere-right-now-and.html

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📱 7 Viral TikTok Food Hacks That Actually Work

Most viral food hacks are lies told by clout goblins. These? Surprisingly legit. Tested, vetted, and worthy of your kitchen.
👉 https://see-sip-taste-hear.blogspot.com/2026/01/7-viral-tiktok-food-hacks-that-actually.html

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That’s the week.
Food, culture, trends, and just enough commentary to keep it interesting.

If you’re new here, welcome.
If you’ve been here a while—thanks for sticking around.
More snacks soon. Always more snacks.

Now go click something.

Taco Tuesday: Hunting the Best Street Tacos in Playa del Carmen

 Some people plan excursions.

We hunt tacos.

On this episode of Snackin’ & Travelin’, we’re deep in Playa del Carmen, doing what we do best: following our noses, trusting local intel, and chasing the kind of street tacos that make you question every taco you’ve ever eaten before.

And yes—the secret is out.

🌮 The Taco Mission

Street tacos are the ultimate snack:
fast, cheap, wildly personal, and never the same twice. When you find a great one, you know. And when you find a place that does Cochinita Pibil right? You stop asking questions and start ordering seconds.

La Antojería quickly earned its place on our “must hit up” list.
Cochinita Pibil. Carne Asada. No frills. No nonsense. Just properly executed taco perfection.

🎥 Watch the Video

Why Taco Tuesday Exists

Because tacos are culture.
Because street food tells the real story.
Because sometimes the best meals come wrapped in paper, eaten standing up, with salsa on your shirt.

And because Tuesdays deserve better than a sad desk lunch.

👉 Subscribe for more food hunts, street snacks, and travel intel:
https://www.youtube.com/@snackintravelin

New places. New snacks. Honest takes.
Come hungry. Always.

Work With Me (Yes, This Me)

I’ve been doing this a long time. Like, pre-algorithm, pre-Reels, pre-“everyone’s a creator now” long.

See Sip Taste Hear has been running in some form since the mid-2000s—covering food, travel, drinks, culture, and the stories that live between the bites. Over the years, it’s quietly turned into a living archive of restaurants, festivals, cities, and moments—captured by someone who actually shows up, eats the food, talks to the people, and stays long enough to get it right.

If you’re looking for content with depth, taste, and a point of view, you’re in the right place.

What I Do

I work with brands, restaurants, festivals, and lifestyle companies that want more than just “exposure.”

I create:

• Event coverage (food, wine, travel, culture)

• Short- and long-form video

• Editorial blog features

• Social-first content (IG, Reels, Shorts)

• UGC & branded storytelling

• On-site coverage that doesn’t feel like an ad

In short: I make things look good and feel real. The sweet spot. 

Based in Boulder, Colorado, I’m travel-ready and fully mobile. 

I regularly work on location for events, festivals, restaurants, and destination coverage across the U.S. and beyond. Boulder keeps me grounded; travel keeps the work sharp. If the story is worth telling, I’ll pack a bag, charge the batteries, and show up ready to document it properly—on site, in real time, and with context that can’t be faked from behind a screen.

Event Coverage (Yes, I Pack Real Shoes)

I regularly cover food and beverage events, festivals, and destination experiences—with a focus on atmosphere, people, and why it mattered to be there.

One standout example:
New Orleans Food & Wine Experience
I’ve covered the event in-depth, from tastings to the city itself—because New Orleans deserves context, not just hashtags.

👉 See the full coverage here:
https://see-sip-taste-hear.blogspot.com/search/label/New%20Orleans%20Wine%20and%20Food%20Experience

If your event involves food, drink, culture, or people who care deeply about what they’re doing—I’m interested.

Brands & Projects I’ve Worked With

Over the years, I’ve collaborated with and produced content for a wide range of brands and organizations, including:

• Food & beverage brands

• Cannabis and wellness companies

• Restaurants and hospitality groups

• Festivals and live events

• Lifestyle and apparel brands

• Media, entertainment, and creative studios

This includes work across video, animation, social strategy, event coverage, and branded storytelling—often end-to-end, from concept to publish.

(Translation: I don’t just shoot it. I think about it.)

Platforms That Matter

• Blog: Long-form, SEO-friendly, evergreen storytelling

• Instagram: @collie_pixels
  https://www.instagram.com/collie_pixels/

• Cross-posted reach via social, search, and syndication

Everything is designed to live longer than a 24-hour dopamine hit.

Let’s Make Something Worth Reading (and Watching)

If you’re a brand, PR team, or event organizer looking for:

• Coverage that feels human

• Content that doesn’t scream “sponsored”

• Someone who understands food, travel, culture, and strategy

You should probably work with me.

👉 Start here:
https://see-sip-taste-hear.blogspot.com/p/work-with-collie.html

Worst case? We have a good conversation.
Best case? We make something memorable together.

Either way—I promise to show up hungry.